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The Spruce / Abbey Littlejohn
Nutrition Facts (per serving) | |
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437 | Calories |
12g | Fat |
69g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 437 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 1g | 7% |
Cholesterol 10mg | 3% |
Sodium 588mg | 26% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 3g | 9% |
Total Sugars 12g | |
Protein 12g | |
Vitamin C 1mg | 3% |
Calcium 30mg | 2% |
Iron 4mg | 21% |
Potassium 197mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Steamed pork buns are an absolute must-have when you go to a dim sum restaurant. The sweet and rich flavor of the barbecued pork, housed in a light and fluffy bun, is something to behold.
If you've never had the pleasure of having dim sum, we encourage you to try it. Think of it as the Chinese version of Spanish tapas. You can go and order a variety of smaller plates that you can share with your table. A lovely way to broaden ones horizons and try new dishes, without feeling like you have to commit a whole meal to one item, that you are not sure if you will enjoy. This way, you can try a bunch of different items and perhaps find a new dish that you never would have thought you'd really like. Win-win!
If you happen to really enjoy the pork buns, also known as Char Siu Bao, then the below recipe is a great way to create these delicious buns at home. The recipe happens to be courtesy of Sylvia Schulman's cookbook, Madame Wong's Long-Life Chinese Cookbook.
Click Play to See This Steamed Chinese BBQ Pork Buns (Char Siu Bao) Recipe Come Together
Ingredients
For the Buns:
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1 (0.25-ounce) packet dried yeast (2 1/4 teaspoons)
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1 cup lukewarm water
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4 1/2 cups flour, divided
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1/4 cup sugar
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2 tablespoons vegetable oil
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1/2 cup boiling water
For the Pork Filling:
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2 tablespoons oil
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1 scallion, finely chopped
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1 clove garlic, finely chopped
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1/2 pound barbecued pork, cut into small cubes
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2 tablespoons light soy sauce
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2 tablespoons oyster sauce
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1 tablespoon sugar
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1 tablespoon cornstarch
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2 tablespoons water
For Assembly:
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2 tablespoons sesame seed oil
Steps to Make It
Make the Buns
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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Dissolve yeast in lukewarm water.
The Spruce / Abbey Littlejohn
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Add 1 cup of flour and mix thoroughly.
The Spruce / Abbey Littlejohn
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Cover with cloth and let rise 1 hour, until bubbles appear.
The Spruce / Abbey Littlejohn
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Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.
The Spruce / Abbey Littlejohn
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Cool until lukewarm, then pour into yeast mixture.
The Spruce / Abbey Littlejohn
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Add the remaining 3 1/2 cups flour and stir.
The Spruce / Abbey Littlejohn
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Knead dough on lightly floured board until smooth.
The Spruce / Abbey Littlejohn
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Put into extra large, greased bowl in a warm place.
The Spruce / Abbey Littlejohn
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Cover with damp cloth and let rise until double in bulk, about 2 hours.
The Spruce / Abbey Littlejohn
Make the Pork Filling
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds.
The Spruce / Abbey Littlejohn
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Add pork and stir-fry for 1 minute.
The Spruce / Abbey Littlejohn
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Add soy sauce, oyster sauce, and sugar.
The Spruce / Abbey Littlejohn
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In a small bowl, combine cornstarch and water.
The Spruce / Abbey Littlejohn
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Pour the dissolved cornstarch into the wok. Stir-fry quickly until pork is glazed.
The Spruce / Abbey Littlejohn
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Remove to bowl and allow to cool.
The Spruce / Abbey Littlejohn
Assemble
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
The Spruce / Abbey Littlejohnd
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Slice the roll crosswise into 1-inch pieces.
The Spruce / Abbey Littlejohn
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Flatten each piece with the palm of your hand and roll with rolling pin into 3-inch rounds.
The Spruce / Abbey Littlejohn
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Brush with sesame oil.
The Spruce / Abbey Littlejohn
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Place 2 tablespoons of filling in center of each round.
The Spruce / Abbey Littlejohn
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Gather dough up around the filling by pleating along the edges.
The Spruce / Abbey Littlejohn
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Bring the pleats up and twist securely and firmly.
The Spruce / Abbey Littlejohn
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Place each bun on 2-inch square of either parchment paper or aluminum foil on a steamer tray.
The Spruce / Abbey Littlejohn
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Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger.
The Spruce / Abbey Littlejohn
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Remove towel and steam over briskly boiling water for 10 minutes.
The Spruce / Abbey Littlejohn
Tip
- This dish can be prepared in advance. Make the buns, fill them, and steam them, as you would normally. Then freeze them in a zip-top bag. When ready to eat, thaw out the plastic bag and re-steam for 10 minutes.
Recipe Variations
- Use one cake of fresh yeast instead of dried yeast.
- Vegetable shortening (such as Crisco) is a good substitute for the vegetable oil in this recipe.
- Switch from water to chicken stock when making the filling.
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